Catering- health and safety 0.0 / 5 ? Home Economics - Health and Food TechnologyHealth and safetyGCSEWJEC Created by: Bridget HubbardCreated on: 18-04-17 13:08 Food poisening This is the reaction caused by eating CONTAMINATED food 1 of 28 Contamination This means the infection, spoiling or pollution of something 2 of 28 Hygiene Good practices that make a clean workforce for the safe production of food 3 of 28 Freezer -18⁰C 4 of 28 Fridge 1⁰-4⁰C 5 of 28 Hot Holding Above 63⁰C 6 of 28 Re-Heating 72⁰C 7 of 28 Core temperature of cooked food 75⁰C 8 of 28 Deep fat frier 170⁰ - 190⁰C 9 of 28 Boiling Water 100⁰C 10 of 28 Danger Zone 5⁰-63⁰C 11 of 28 Danger Zone Definition The temperatures in which food is not safe to eat. 12 of 28 FP Food Premises e.g. Rodent boxes / Insect vent 13 of 28 PH Personal Hygiene 14 of 28 HP Hygienic Practices 15 of 28 FIFO First In First Out 16 of 28 Name 3 different food bacteirias E. coli, Listeiria and Salmonella 17 of 28 Cross Contamination the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. 18 of 28 what are the 3 c's Cool, Clean and Covered 19 of 28 what does it mean when food has a use before date food has to be used/eaten by the date stated on the packet 20 of 28 what does it mean when food has a best before date Food is best eaten/ used before then but is still useable after that date 21 of 28 Red Board Meat 22 of 28 Blue Board Fish 23 of 28 Yellow Board Cooked Meat 24 of 28 Brown Board Root Vegetables 25 of 28 Green Board Fruit and vegetable 26 of 28 White Board Bread and Dairy 27 of 28 Name four foods that needs to be cooked carefully Eggs, Shellfish, Poultry and Raw Kidney Beans 28 of 28
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